Pasta Salad with Salmon, Leek and Peanuts

Ingredients

• 400 g rigatoni
• Salt
• 250 g Salmon fillet
• 100 ml fish stock
• 1 stalk leeks
• 100 g peanut kernels
• 1 bunch dill
• 100 g shallots
• 50 ml peanut oil
• 30 ml wine vinegar
• 0.5 tbsp tomato paste
• 1 tsp Worcestershire sauce
• Cayenne pepper
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta according to package instructions in salted water. Cut the salmon fillet into bite‑sized pieces, place them in the boiling fish stock, remove from heat and let steep for 5 minutes. Wash, trim and slice the leeks; blanch in boiling salted water for 3 minutes.

2. 2.

   Roast the peanuts in a dry pan over low heat until golden brown. Wash the dill and strip the leaves from the stems. Peel and finely chop the shallots. Combine the shallots with the remaining ingredients to make a sauce. Season with salt, pepper and cayenne pepper. Gently mix all components together.